Seared Scallops with Artichokes & Salami
Prep Time
Makes
Cooking Mode
1 bag Wild Atlantic Canada Sea Scallops (20/40 ct), thawed and patted dry
¼ tsp salt
pepper to taste
2 tsp canola oil, divided
8 slices mild or spicy Genoa salami
4 canned artichokes, drained and cut into quarters
16 cocktail picks
1 bag Wild Atlantic Canada Sea Scallops (20/40 ct), thawed and patted dry
¼ tsp salt
pepper to taste
2 tsp canola oil, divided
8 slices mild or spicy Genoa salami
4 canned artichokes, drained and cut into quarters
16 cocktail picks
Directions
1Season 16 scallops on both sides with salt and pepper (save the rest for another use). Heat 1 tsp (5 mL) oil in a medium non-stick pan over medium-high heat. When pan is hot, add 8 scallops and sear without moving or touching them for about 2 min. or until a golden crust forms. Flip scallops and sear about 2 min. more. Remove to a paper towel-lined plate. Add 1 tsp (5 mL) more oil, as needed, and sear second batch of scallops. Remove to a plate.
2In the same hot pan, briefly sear salami slices, just until hot and slightly crisp; add artichoke pieces to warm.
3Assemble by threading a scallop, a folded salami slice and a piece of artichoke onto cocktail picks and serve warm.
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Personal Note
Personal Note
